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Hong Kong-Raised Inga Lam on Grandpa's Dumplings, Leaving BuzzFeed, and Why Food Is Her Love Language

INTERVIEW


Before she was one of the internet's most-watched food creators, Inga Lam was just a kid in Hong Kong and Taiwan, watching her grandfather wake up before dawn to hand-pick the best ingredients at the market before spending hours simmering broth and hand-wrapping dumplings from scratch. That memory has quietly shaped everything she's built since: five years producing some of BuzzFeed and Tasty's most-watched videos, a viral behind-the-scenes upload that accidentally launched her own YouTube channel during lockdown, and a growing slate of 24-hour cooking challenges and 72-hour travel vlogs that have earned her over 68 million views and counting.


We caught up with Lam to talk about her grandfather's lessons in patience, what five years inside BuzzFeed's biggest food shows taught her about storytelling, her favourite restaurants from Taipei to New York, and the three recipes she'd want everyone to try first.



You grew up in Taiwan and Hong Kong before moving to the US. How have those different cultures shaped the way you cook today?


I've always loved food, always loved cooking, but it really was moving away that turned food into something more than a hobby for me, when it sort of became an anchor for comfort. If anything, I’d say the move to the States made me appreciate the dishes from Taiwan and Hong Kong even more. Cooking those dishes was no longer just about flavour, it became something more like, recreating a version of home that’s memories away.


As time went on though, it stopped being just about recreating specific dishes. I started translating those techniques and flavour profiles, like the sweet-savoury balance we love so much in both cuisines, and bringing them into other recipes, even Western ones! Soy sauce caramel is one of my go-tos on the sweet side, and for a fun savoury one, I love punching up BBQ sauce with a touch of XO sauce.



When did you decide to start your YouTube channel and why?


The very first video I uploaded on my current channel was a "Worth It" behind-the-scenes documentary that I filmed when I was shooting with the crew in Taiwan. It really came less from a place of wanting to start a channel, and more of needing a space to upload a video, where I could show everyone the sheer amount of work that goes into producing a beloved internet series, from the crew's side rather than in front of the camera.


It was during COVID that I really started putting in the effort to build the channel into something real, instead of a side project, you know? At the time, I was still producing videos for BuzzFeed, but doing it entirely within the four walls of my apartment. Pre-pro, filming, editing, post-production, the whole shebang. It was a weird time, and like so many of us, I felt... trapped. Both literally and figuratively. So I wanted to try building something different for myself outside of that box. But I will say, it was also about company. Knowing so many people were probably feeling isolated in the same way, I liked the idea that the channel could be something that kept them company, too.


You often describe food as your "love language." Was there a specific dish or memory that made you realise food would become such a big part of your life?


I think this is a pretty universal experience for a lot of us who grew up in Asian households, where instead of hearing "I love you," we got the plate of cut fruit, the bowl of soup that took hours to make. For me, the dishes that symbolise that the most are homemade dumplings and beef noodle soup, especially the ones made by my grandfather. He was the kind of father figure who was quiet, a little grumpy, but every time we visited him in Taipei, he'd still wake up early to go to the fresh market, just to get the best ingredients, then spend hours simmering the broth and wrapping each dumpling by hand – made completely from scratch by the way, wrappers and all. I felt very loved, haha. And somewhere along the way, it very naturally became my love language.



Your grandfather taught you how to make dumplings from scratch. What are some of the most valuable lessons he passed on — both in the kitchen and beyond?


Having patience is definitely a big one, which seems especially important in this day and age, when everything is so fast-paced and it feels like a lot of us are chasing shortcuts to the biggest rewards. More often than not, the recipes that taste the best involve the most unglamorous prep work, and the most time to make overall. A good broth can't be rushed, it needs to gently simmer for the sweetness to finally come through; good dough can't be rushed either, it needs time to relax to get that perfect QQ texture.


But really, I think patience was just one half of it; the other half was attention to detail. Like how he'd go out of his way to source noodles very specifically from this one shop that made their own, rather than grabbing whatever was closest. It's that same energy, the caring enough to get the small things right, that I try to bring into everything I do now, whether that's a recipe, a video or just life in general.



You spent five years creating some of the internet's most-watched food videos. What did working at BuzzFeed and Tasty teach you about storytelling?


I have to say, working across BuzzFeed and Tasty, as both a producer and an on-camera host, taught me a lot about digital media very quickly. You get immediate feedback in the form of views, so you learn what works and what doesn't... in real time. Very early on, I realised food storytelling wasn’t about the recipe. It's very much more so about the stakes, the pacing, and the character.


People get invested when they're watching someone actually live through an experience, not just narrate one. But at the same time, they're also eager to learn something, to walk away with a takeaway. So the real skill is holding both at once: letting the audience feel like they're along for the ride, while still giving them something they can actually use.


I'll also say, the other thing it taught me was social responsibility. When you're reaching a mass audience, everything you put out there carries weight. As Uncle Ben says, with great power comes great responsibility, and I always try to stay mindful of that in what I make.



What's been your favourite video or project you've ever worked on, and why?


Ooh, this is a tough one. I've gotten to work on some pretty cool things both during and post-BuzzFeed, including almost launching my own product(!). That one didn't quite pan out in the end, but that's a whole other story for another time. If I had to pick a favourite though, I have a deep fondness for my 24-hour series – especially the ones that involve recreating things from pop culture, like Avatar: The Last Airbender or Bridgerton. It's a lot, a lot of work, but the payoff is so worth it, especially as someone who's a huge fan of these series myself. Going through the editing process, picking out the right tunes, getting the lore-accurate sound effects in... it's just very satisfying for that nerdy part of me, and I love that I get to go all in creatively.


Most recently, though, I've really loved diving deeper into the travel side of things, putting together these 72-hour travel vlogs that lean into that same creative energy, letting me share my adventures and my love for food in a different kind of way. It actually started with Singapore! I really wanted to capture the joy of experiencing so much incredible food in such a short amount of time, and hopefully pique people's interest in the city the same way it did for me.


If someone could only cook three of your recipes, which would you recommend and why?


Pineapple cake, scallion pancake, and very recently, this French chocolate mousse that I swear will be the best chocolate dessert you’ve had. But the pineapple cake especially. I remember spending SO long trying to nail the right flavor and the right texture, and I think I finally got close enough to my ideal version, so I would love for everyone to get to experience it.



What are your top 5 favourite hotels in the world?



What's your ultimate comfort food after a long day?


Some variation of a soup. It’s the Hong Konger in me, I think, haha. Though my ultimate comfort food after a long flight, will almost always be a warm bowl of beef noodle soup.


What are some of your favourite restaurants in the world, and what makes each one unforgettable?


This is an extremely difficult question, but let me give it a shot. I've always had a deep fondness for Taiwanese breakfast, you know, scallion pancake with egg, shaobing youtiao, the likes. And Fu Hang Soy Milk in Taipei nails that middle ground of nostalgia and (even objectively speaking) just being really, really good. I know it's very well-known and extremely popular, but


It’s one of those cases where the moment you take a bite of their shaobing or a sip of their soy milk, you understand exactly why it's so beloved. As someone who's a hardcore breakfast lover, this place is a literal dream, and... the first answer that came to mind, honestly.




Another place that comes to mind is Double Chicken Please in New York. Honestly, my love for this place starts with the admiration I have for the team behind it. I love how creative they are with their cocktails, how they turn iconic dishes into drinks, and how that same creativity spills over into their food menu, and now their soft serve menu too! They truly put a lot of heart and thought into every single thing they serve. I was lucky enough to work on a video with them a couple years back when they first started, and it's just been incredible watching their journey from opening to how successful they are now.


One of the best restaurant experiences that I've ever had was at Blue Hill at Stone Barns, in upstate New York. I went for a special celebratory occasion, so it was definitely a bit of a treat. Being able to walk through the farm, explore the greenhouses right before a course where you're eating those exact seasonal vegetables picked that very same day, enjoying bread made from flour milled right there on site – it was incredible. The whole experience just felt surreal, a real celebration of food in all forms.


Which destination is still at the top of your culinary bucket list?


Right now, it’s Lyon, France. I was living in Paris for a stretch, and it kept coming up in conversation! Everyone raved about Lyon and Normandy as the must-go food destinations, Lyon for its bouchon-style cooking and Normandy for its butter and dairy (literally some of the best in the world). I haven't made it there yet, so it's very much still on the list. Close runners-up would be Hokkaido and Malaysia!



Where are your favourite restaurants in Hong Kong?


This might be the nostalgia talking, but I’ve always been ridiculously fond of Tung Tat (通達食店). Many memories of grabbing curry fishball, cheung fun and ci faan (sticky rice) during and after school hours growing up, and the fact that it’s still around!! It makes me happy. I think about the fish sandwich from CUÍT a lot, so I’d also put it up there. That and I’m also, admittedly, a Tam Jai loyalist – love a good bowl of mala yunnan noodles with extra fishballs.


Finally, what exciting projects or adventures can your audience look forward to next?


More travels are coming! I'm actually heading back to Hong Kong briefly this fall, so I'm looking forward to spending some real time with family, revisiting old spots, and just getting to enjoy my mom's cooking again. She's actually been on her own sourdough journey lately, so a bread-off between us might be inevitable...




Quick Fire


Sweet or savoury?


Sweet AND savory is the way.


Dumplings or noodles?


Hurts to say this, but noodles.


Favourite late-night snack?


Whatever leftovers I have in my fridge, eaten cold, standing at the counter.


Most overrated food trend?


Dot cakes.


Most underrated cuisine?


Honestly, in NYC, Hong Kong cuisine! Specifically cha chaan tengs. I wish more people knew about that whole world of HK-diner comfort food.


Favourite cookbook?



A chef or creator you'd love to cook with?



One restaurant you'll never stop recommending?


Impossible to pick just one, I have a whole list. Ask me!


Follow Inga Lam and her food adventures on YouTube and Instagram

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